Mississippi Mud Cake

Ingrients & Directions 1/2 c Butter, softened 1 c Sugar 3 x Eggs 3/4 c All Purpose Flour 1/2 ts Baking Powder 1 Dash Salt 1/4 c +1 /12 T Cocoa 1 ts Vanilla Extract 1 c Pecans, chopped 10 oz Marshmallows 1 Chocolate Frosting 1/4 c Butter 1/4 c […]

Ingrients & Directions


1/2 c Butter, softened
1 c Sugar
3 x Eggs
3/4 c All Purpose Flour
1/2 ts Baking Powder
1 Dash Salt
1/4 c +1 /12 T Cocoa
1 ts Vanilla Extract
1 c Pecans, chopped
10 oz Marshmallows
1 Chocolate Frosting
1/4 c Butter
1/4 c +2 T Cocoa
1/4 c +3 T Warm Milk
1 ts Vanilla Extract
16 oz Powdered Sugar, sifted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Combine flour, baking powder, salt, and
cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter
into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to
18 minutes until top is barely soft to the touch. Remove cake from oven and
cover top with marshmallows. Return to oven for 2 minutes or until
marshmallows are soft. Spread marshmallows over cake and immediately cover
with Chocolate Frosting. Let frosting harden before cutting the cake into
squares. Yield: one 13×9 inch cake. FROSTING: Cream butter; add cocoa,
mixing well. Gradually beat in powdered sugar, adding warm milk as
necessary, until spreading consistency. Stir in vanilla. Spread immediately
over warm marshmallows. Yield: enough for one 13×9 inch cake.

Yields
8 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Freestyle Apple Pie

Tue Oct 2 , 2012
Ingrients & Directions -PIE FILLING- 1/2 c Sugar 1 tb ARGO Corn Starch 1/2 ts Cinnamon 4 c Peeled, sliced apples 1 tb Lemon juice 1 Refrigerated prepared pie Crust for 9-inch pie CRUMB TOPPING 1/2 c Flour 1/3 c Packed brown sugar 1/3 c Cold Mazola margarine 1/2 c […]

You May Like